Appetizers Dinner Lunch

Chicken Tortilla Soup

Yield: 4-6

Boneless Skinless Breasts

Made With:

Boneless Skinless Breasts Fresh

Chicken Tortilla Soup

Ansley Wall
@tidal_tastes

Chicken tortilla soup is a flavorful, comforting dish that combines tender chicken, a rich, savory broth, and a variety of seasonings and vegetables. The soup is made with a base of chicken broth, tomatoes, onions, garlic, and chiles, which give it a mild to medium spiciness. The soup is a perfect blend of textures and flavors—hearty, savory, slightly spicy, and with a bit of crunch from fried tortilla strips. It’s a beloved dish in Mexican and Tex-Mex cuisine, enjoyed as a main course or a starter, and is perfect for a cozy meal on a cool day.

00:10
Prep
00:35
Cook
00:45
Total Time

Ingredients & Directions

Directions

Chicken Soup

2-3 tablespoons
olive oil
1 cup
onion, diced
1-2
bell peppers, diced
1 teaspoon
salt
1 teaspoon
pepper
2
garlic cloves, minced
1 teaspoon
cumin
2 teaspoons
chili powder
1 tablespoon
oregano
2
14 oz cans diced tomatoes (not drained)
1
can minced green chilis
2 cups
V8 juice
4-5 cups
chicken broth
1 tablespoon
worcestershire sauce
3
Springer Mountain Farms Boneless Skinless Breasts, cooked and shredded
1 cup
corn
1 can
black beans, rinsed and drained
1/2 cup
cilantro, torn
  1. Heat a few tablespoons of olive oil in a large pot.
  2. Sauté onions and peppers for 3-4 minutes.
  3. Add salt, pepper, minced garlic, cumin, chili powder and oregano and stir to combine.
  4. Add tomatoes, chilis, V8 juice, broth and worccestershire sauce.
  5. Cover and simmer for 15-20 minutes.
  6. Stir in cooked chicken, corn, black beans and cilantro, cover and simmer for 5-10 minutes.
  7. Serve with sour cream, shredded cheese, avocado slices, crushed tortilla chips and fresh cilantro.

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Appetizers Dinner Lunch

Chicken Tortilla Soup

Chicken Tortilla Soup

Ansley Wall
@tidal_tastes

Boneless Skinless Breasts

Made With:

Boneless Skinless Breasts

Chicken tortilla soup is a flavorful, comforting dish that combines tender chicken, a rich, savory broth, and a variety of seasonings and vegetables. The soup is made with a base of chicken broth, tomatoes, onions, garlic, and chiles, which give it a mild to medium spiciness. The soup is a perfect blend of textures and flavors—hearty, savory, slightly spicy, and with a bit of crunch from fried tortilla strips. It’s a beloved dish in Mexican and Tex-Mex cuisine, enjoyed as a main course or a starter, and is perfect for a cozy meal on a cool day.

Yield: 4-6

00:10 Prep
00:35 Cook
00:45 Total Time

Ingredients

Directions

Chicken Soup

2-3 tablespoons
olive oil
1 cup
onion, diced
1-2
bell peppers, diced
1 teaspoon
salt
1 teaspoon
pepper
2
garlic cloves, minced
1 teaspoon
cumin
2 teaspoons
chili powder
1 tablespoon
oregano
2
14 oz cans diced tomatoes (not drained)
1
can minced green chilis
2 cups
V8 juice
4-5 cups
chicken broth
1 tablespoon
worcestershire sauce
3
Springer Mountain Farms Boneless Skinless Breasts, cooked and shredded
1 cup
corn
1 can
black beans, rinsed and drained
1/2 cup
cilantro, torn
  1. Heat a few tablespoons of olive oil in a large pot.
  2. Sauté onions and peppers for 3-4 minutes.
  3. Add salt, pepper, minced garlic, cumin, chili powder and oregano and stir to combine.
  4. Add tomatoes, chilis, V8 juice, broth and worccestershire sauce.
  5. Cover and simmer for 15-20 minutes.
  6. Stir in cooked chicken, corn, black beans and cilantro, cover and simmer for 5-10 minutes.
  7. Serve with sour cream, shredded cheese, avocado slices, crushed tortilla chips and fresh cilantro.
Springer Mountain Farms
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